This drink is a matcha made in salted caramel latte heaven! It starts with a make-ahead vegan caramel sauce (that keeps in the fridge for two weeks) poured into the bottom of a glass. Top it off with a mix of matcha powder and water, ice, and a splash of almond milk. Drink up!
Yield: 1 serving
Total Time: 30 minutes
For the caramel sauce:
1 cup Califia Farms Almond Milk, Unsweetened
¾ cup Lakanto Maple Flavored Sugar-Free Monkfruit Syrup
1 tablespoon almond butter
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
For the latte:
½ cup water
2 teaspoons Lakanto Matcha Latte
½ cup Califia Farms Almond Milk, unsweetened
Make the caramel sauce:
Add almond milk to a high-sided saucepan over medium heat. Bring to a low boil, then stir in maple syrup. Reduce heat and simmer 20 minutes, stirring occasionally. Stir in almond butter, vanilla, and sea salt until almond butter is completely melted. Refrigerate in an airtight container for up to 2 weeks.
Make the latte:
Add ½ cup water and matcha latte mix to a glass measuring cup; stir until well blended. Pour 2 tablespoons caramel sauce into the bottom of a tall glass, then add ice. Pour matcha mixture over ice and top with ½ cup of almond milk. Gently stir before serving.
Recipe credit: Angela Gaines
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